Chocolate Banana Split Cupcakes Recipe

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mashed banana (about 1 medium)
• 1/2 cup butter, melted
• 1/4 cup buttermilk
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 2 milk chocolate bars (1.55 ounces each) broken into squares, divided
• FROSTING:
• 1-1/2 cups confectioners' sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk
• 12 maraschino cherries with stems

Directions

• In a bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in the nuts. Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with one candy bar square. Fill the remainder of the cup two-thirds full with batter.
• Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each with a cherry. Yield: 1 dozen.

Chocolate Banana Split Cupcakes published in Country Woman January/February 2003, p29